Wood Fired Recipes Community Cookbook

Wood-fired Hibachi Chicken

Mar 08, 2024Posted by Forno BravoPrint

This is a Japanese-inspired grilled chicken dish.

This recipe features smokey chicken paired with vibrant vegetables and rice. Elevate your dining experience by drizzling our optional Yum Yum Sauce, adding a touch of savory magic to this Japanese-inspired delight.

Wood-fired Hibachi Chicken

Prep Time 12 hours 30 minutes
Cook Time 30 minutes



  • 1/4 cup Mirin
  • 2 tbsp Sesame oil
  • 2 tbsp Brown sugar
  • 3 tbsp Black pepper
  • 1/4 cup Soy sauce
  • 2 tbsp Melted butter
  • 4 cloves Garlic
  • 4 pieces Chicken thighs


  • 2 pieces Zucchini
  • 5 oz Shiitake mushrooms
  • 3 tbsp Butter
  • 1 cup Shredded carrots


Marinate prep (Day 1)

  • Mix all the marinade ingredients in a bowl.
  • Marinate the chicken for 12 hours.

Cook (Day 2)

  • Start a fire in your Forno Bravo oven.
  • While waiting for the wood to turn to coals, slice the zucchini and mushrooms.
  • Heat up a tuscan grill in your Forno Bravo oven by placing it over a bed of coals.
  • Grill the marinated chicken until internal temperature reaches 165 degrees F.
  • Let them rest for at least 5 minutes to lock in the juice.
  • Slice the chicken into cubes.
  • Heat up a cast iron pan in your Forno Bravo oven.
  • Toss 3 tbsp of butter in the pan.
  • Add the zucchini, carrots, and garlic, and let them cook for about 1 minute.
  • Add the chicken and mushrooms; let them cook for about 3 minutes.
  • Serve on a plate with rice and Yum yum sauce.


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